Lay out wonton wraps. Place a tablespoon of ricotta filling in the middle of each wonton wrapper. Dip your finger in a small glass of water and run it around the outside edge of the wonton, and fold over into a triangle, pressing the edges together to seal. Set aside. Repeat with remaining five wontons.

Bring a small saucepan of water to a boil, turn down so it's barely simmering. Gently place the ravioli in the water and simmer for 3-4 minutes, until they rise to the surface. Don't boil too long or they will tear apart. Drain ravioli in a colander and then place on a plate, waiting for the perfect sauce. Fresh corn cream sauce Serves one
1 shallot, minced
1/2 cup fresh corn, cut off the cob (I suppose you could use frozen, but it will be a far cry from this farm-fresh delight)
2 tsp butter
1/3 cup cream
1/4 cup grated parmesan
1 egg, whisked
Basil and cherry tomatoes for garnish

Melt butter in a saute pan over medium heat. Add shallot and cook until softened. Add corn and saute until cooked through, about 4 minutes. Turn heat down to low. In a small bowl, crack the egg and whisk. Add the cream and grated parmesan and stir well. Pour cream mixture into the saute pan and stir until the cream is warmed and parmesan has melted. Gently ladle over the ravioli. Garnish with chopped basil and halved cherry tomatoes and enjoy.

The last bite is gone and I'm sad. That was really an end-of-summer treasure. Joyous. Now off to pluck the basil leaves off two garbage bags of basil I harvested tonight... green thumbs (literally!), anyone?!